Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 zucchini
- 1 bell pepper (s)
- 150 g lentils, red
- 1 tablespoon olive oil
- 1 onion (s)
- 2 tablespoon curry paste, red
- 1 can coconut milk
- 150 ml vegetable stock
- Salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean and dice the vegetables, chop the onion and wash the lentils.
- Sweat the onion in the heated olive oil in a large non-stick pan, then add the vegetables and fry everything.
- As soon as the vegetables have softened a little, add the curry paste, stir well and then add the lentils. Pour in the coconut milk and the vegetable stock and simmer for about 25 minutes. If necessary, you can then add salt and pepper or other spices. However, the curry paste already gives it a good spicy taste.
- You can also use any other vegetable that the refrigerator can provide, for example carrots or potatoes.
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